Sweet dates and crunchy walnuts make this einkorn quick bread deliciously different. It's easy to make and great for breakfast or as a healthy snack. To make your own date paste, simply soak 200 grams of pitted dates in water or tea overnight, drain and process until completely smooth.

Dry Ingredients

Wet Ingredients

200 g Einkorn berries, ground into flour

50 g Walnuts, ground into flour

2 tsp Baking soda

1/2 tsp Cinnamon powder

1 tsp Ginger powder

Large pinch of sea salt

50 g Walnut halves for topping

3 Medium eggs, at room-temperature

250 g Date paste

60 g Kefir

60 g Flaxseed oil

20 g Roasted sesame seed oil

1 tbsp Maple syrup

Preheat the oven to 160C/320F. Grease a standard-size loaf pan and line the bottom with a piece of parchment paper and set aside.

In another large bowl, combine the eggs, date paste, kefir, flaxseed oil, sesame oil, and maple syrup. Whisk vigorously until well combined, then add in the flour mixture and stir with a wooden spoon until completely incorporated.

Spread the batter to the prepared loaf pan and top with walnut halves. Bake for 55 to 60 minutes until the top is nicely golden brown and a skewer inserted in the center comes out clean. Allow the loaf to cool in the pan for 5 minutes before turning out onto a wire rack to cool completely.

I've had date nut bread / bars / loaves on my mind lately so this is perfect. Those thick slices have my mouth watering this morning. What do you recommend as a substitute for the Einkorn berries if we can't find them? Beautiful clicks Angie and a beautiful loaf!

Date and walnut bread was one of the first cakes I ever made. I would have used wholemeal flour, but I think I prefer your version with ground walnuts and date paste. Fantastic. Good to see you using kefir :)

@Veronica Ng I actually was planning to use walnut oil, but didn't realize that I didn't have any left. That's why I used sesame oil and I didn't find it overpowering, but you can use cold pressed sesame seed oil which is not toasted and not as aromatic as toasted version.

Angie, I can see that you've stopped using common white flour for a very long time. I wish I can find better quality flour here. But always too expensive to purchase them. The texture looks so good. Very fine crumb! Dumpling festival is just at the corner. Hope you'll have a great time chatting with your family. >o<Blessings, Kristy

As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!